Here’s a delightful Meyer Lemon Meltaways recipe — these cookies are buttery, citrusy, and just melt in your mouth. Perfect for spring or summer baking!
🍋 Meyer Lemon Meltaways
Ingredients:
For the cookies:
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1 cup (2 sticks) unsalted butter, room temperature
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⅓ cup powdered sugar
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Zest of 2 Meyer lemons
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2 tablespoons fresh Meyer lemon juice
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1 teaspoon pure vanilla extract
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2 cups all-purpose flour
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¼ teaspoon salt
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2 tablespoons cornstarch (helps with the melt-in-your-mouth texture)
For the coating:
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½ cup powdered sugar (for dusting)
Instructions:
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Cream the butter & sugar:
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In a large mixing bowl, beat the butter and ⅓ cup powdered sugar until light and fluffy (about 2–3 minutes).
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Add lemon and vanilla:
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Mix in the Meyer lemon zest, juice, and vanilla extract until well combined.
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Add dry ingredients:
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In a separate bowl, whisk together flour, salt, and cornstarch. Gradually add this to the wet ingredients, mixing just until a soft dough forms.
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Chill the dough:
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Divide the dough into 2 equal portions. Shape each into a log about 1½ inches in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
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Preheat oven to 350°F (175°C):
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Line baking sheets with parchment paper.
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Slice and bake:
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Slice dough into ¼-inch thick rounds and place on the prepared baking sheet about 1 inch apart. Bake for 10–12 minutes, or until the edges are just barely golden.
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Dust with powdered sugar:
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Let cookies cool for 5 minutes, then toss or sift powdered sugar over the warm cookies. Once fully cooled, dust again for a snowy finish.
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📝 Tips:
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Meyer lemons are sweeter and less acidic than regular lemons — perfect for these cookies. If using regular lemons, consider reducing the juice slightly or adding a touch of honey for balance.
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Store in an airtight container for up to 1 week, or freeze for up to 3 months.